Chinese Recipe : Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs

10 servings

The chicken is de-boned, stuffed and double-boiled to make the sweet soup

Ingredients:

• 1 spring chicken, about 700g, cleaned

Stuffing:

• 80g button mushrooms, diced and blanched
• 80g shiitake mushrooms, diced and blanched
• 80g carrot, diced and blanched
• 100g pork loin, blanced and diced
• 80g lotus seeds
• 80g gingko nuts
• 2 tsp chicken stock powder
• 1 tbso Shao Hsing wine
• 1 tsp sea salt

Chicken soup:

• 1 litre superior stock
• 8g wolfberries
• 1/2 tsp salt
• 1 tsp chicken stock powder
• 1/4 tsp sugar

• 12 quail eggs, hard-boiled and shelled
• 16g dried white fungus, soaked for 1 hour

Directions:

1. To prepare chicken: Remove the main carcass from the inside, leaving the whole bird , with skin intact. Rinse and drain well.
2. Mix all the stuffing ingredients together and stuff into the cavity of the chicken, seal both ends.
3. To prepare chicken stock: Blanch the stuffed chicken in hot water and place in the inner pot of a double boiler together with superior stock, wolfberries, chicken stock, sugar and salt. Double boil over low heat for 2 hours.
4. To serve, place the stuffed chicken and soup in a large serving bowl. Add quail eggs and white fungus and serve hot.